Sun-Dried Tomato Pesto & A Giveaway
I am having such fun in my kitchen with my new Nutri Ninja Blender. It’s kind of like having a smart phone for the kitchen! You can enter to win one of these super powerful blenders here on my website. This new blender is not only a powerful nutrient and vitamin extractor, but Ninja has thrown in a high-performance blender and a precision processor for all your chopping needs—all in one machine, all at the touch of a button! To quote Ninja “Now, that’s surprising. And awesome”. I don’t know about you but at this hectic time of year all I want is easy and delicious. Is that too much to ask? If you win you’ll find out what blender ease is all about!
Pesto is a favorite around The Orange Bee kitchen and today I’m sharing a twist on pesto – my Sun-Dried Tomato Pesto recipe. Pesto is such a versatile sauce, exactly why I enjoy making and serving it! Delicious spread on a sandwich, eaten on warm crusty bread, tossed with pasta or, heck, just eaten out of a spoon. I suppose when we think of pesto it’s generally a green version but I’m sure you’ll like this variation. Rich and garlicky with a slight nutty taste from toasted almonds!
Here are a few tips on turning out perfect pesto:
*Nobody likes grit in their dinner so be sure and rinse any herbs or greens in cool water before using. Always pat them dry too (you don’t want soupy pesto).
*Basil is the only herb used in making pesto – not true! Pretty much anything green that goes into salad can go into pesto…think arugula, parsley or cilantro.
*Don’t try to go low fat or no fat…let’s face it pesto is made with fat; olive oil, nuts and cheese – embrace it!
*Pine nuts are so darn pricey so I won’t be making pesto anytime soon. PooPoo that…almonds, pecans and walnuts are equally delicious in pesto! For optimal flavor toast those nuts.
*You choose – Pecorino Romano or Parmesan. Either way pesto needs hard, salty, aged cheese. Texture is key to a perfect pesto!
Now you’re ready to turn out some amazing pesto – right? Keep in mind until you win the Nutri Ninja Auto iQ you can make this pesto with a regular food processor or blender – it’s just a whole lot more fun with the Ninja! Everything goes into the blender at once, except for the olive oil, and the blender knows how to pulse and blend perfectly!
Sun-Dried Tomato Pesto & A Giveaway
Author: Linda Walbridge
Ingredients
- ½ cup packed basil leaves - I use a combo of red and green
- ½ cup toasted slivered almonds
- 4 garlic cloves
- 1 tsp. lemon zest
- ¼ tsp. coarse salt
- 1 cup packed sun-dried tomatoes in oil
- ¼ cup grated Parmesan or Romano cheese
- 1 cup olive oil
Instructions
- Drain sun-dried tomatoes, lightly rinse and pat dry with a paper towel.
- Toast almonds in a shallow skillet until the fragrance is released.
- Combine tomatoes, basil, nuts, garlic, lemon zest and salt and process until coarsely chopped.
- Add cheese and continue processing until desired texture is reached.
- Add olive oil in a slow steady stream until the pesto comes together.
- Serve immediately or store in an air tight container in the fridge for up to 4 weeks.
If you are interested in entering the giveaway go here and fill out the Rafflecopter form. The winner will be randomly selected by the folks at Rafflecopter and will be notified by email. I will also disclose the winner on the blog following the end of the giveaway. Giveaway ends @midnight December 9, 2015. There are multiple ways to enter the drawing and all contest rules are on the form. Good luck!
Here is another delicious recipe twist for pesto – made with Italian parsley and peanuts! Which one will you make first?
